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Pork neck on the tray

Pork neck on the tray



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The neck is cleaned, sliced ​​and the slices obtained, approx. 6 thicker pieces, put in a heat-resistant tray together with the wine.

Mix the spices and then grind them in a mortar or hand / electric grinder.

Sprinkle the spice mixture over the neck slices on both sides, then cover the tray with a lid or aluminum foil and cook in the preheated oven for approx. 60 minutes at 150 g. After 60 minutes, uncover the tray, leave it to cook for another 15 minutes, uncovered, then turn the steaks over and bake again for approx. 15 minutes.


The steaks are served with the favorite garnish, in our case vegetables on the tray: D;)


3 reviews for Roast pork

Traian Marin & ndash 02/04/2021

The people from CratitaDelicioasa complied with all my requirements, not to leave it too long in the oven, to use certain ingredients and not to add salt at all. It turned out great and I am glad that I ordered from them, congratulations to both the chef and the supplier for the exact observance of the delivery time!

increase & ndash 25/04/2021

Carmen & ndash 06/06/2021

Fresh steak, well seasoned. I recommend!

Don't forget to take

Polenta

Rice with vegetables

Baked vegetables

Rustic potatoes

French fries

Mashed potatoes

Baked potatoes with rosemary

Serbian pilaf

Delicious pan will provide you with the service of delivery Pork steak to the tray at home, for sector 1, 2, 3, 4, 5, 6 from Bucharest, Popesti Leordeni and Jilava.

All products delivered by Delicious pan are of the best quality, carefully selected and checked periodically. Product delivery Roast pork on the tray home is made in the shortest possible time.

The dishes on our menu are made by experienced chefs and are prepared from the most fresh and carefully selected ingredients.

You can order Roast pork on the tray both online, through the store and by phone, immediately after the confirmation received from an operator we deal with delivery Pork steak to the tray at home, for sector 1, 2, 3, 4, 5, 6 from Bucharest, Popesti Leordeni and Jilava.

We deliver quickly and safely, food cooked in a pot and in a pan, tasty and healthy. Cooked food with delivery to the pot, pan or tray, in large quantities, is ideal for quick and hearty meals with friends and family. Order potted food, cooked from the freshest ingredients, delicious pan food. it's so simple and fast.

The mystery and passion for cooking are revealed in each dish.

We cook simple and tasty Romanian food according to classic recipes. The food in the pot is cooked only on the day we deliver it from fresh ingredients of the best quality, without adding preservatives and additives! Our food, from Cratita Delicioasa is cooked according to classic recipes because we want to remind you of that good taste of food cooked by grandma.


Baked pork neck & # 8211 Quick and tasty recipe

Baked pork neck has a special taste, of course if you know how to cook it. I have cooked pork neck many times, so I can say that this is the best recipe. Every time I do, I get a lot of praise. Try it too.

Ingredient:

  • 1.2 kg pork neck
  • 75 gr high salt, 1.1 l cold water
  • 1 tablespoon marjoram, 4 cloves garlic
  • 3-4 bay leaves

Method of preparation:

Mix 25 g of high salt with 100 ml of water in a cup and inject the liquid obtained in the neck of the pig with a syringe. We inject in different places, then we put the meat in a bowl and we start to prepare the marinade.

Mix a tablespoon of cold water with 50 grams of high salt, a tablespoon of marjoram and 4 cloves of garlic. When the salt dissolves, put the meat in the marinade and pour the rest of the water (it must be completely covered). Cover the meat with a lid and put it in the fridge, where it will stay for 4-5 days.

After the 4-5 days have passed, remove the pork neck from the marinade and place it on a paper towel to dry. After it dries, wrap it with string and place it in a heat-resistant dish.

Pour 1-2 tablespoons of oil over the pork neck and cover with a lid. Then put in the preheated oven at 170 degrees for 1.5 hours. After the 90 minutes have passed, turn off the oven, but do not remove the meat tray.

Leave the meat inside for another 1.5-2 hours, then take it out, leave it to cool, and put it in the fridge, where it will stay overnight. The next day it is cut into thin slices. Good appetite!


Pork neck with onion, pear and orange

Pork neck with french fries is the guilty pleasure of many Romanians. Instead of a grilled meat chop, you can prepare a sophisticated and sweet steak, which will change your opinion about pork.

Preheat the oven to 190C / gas stage 5.

With a blender or a food processor, pass half of the onion, mustard, jam, butter, seasoned with salt and pepper. Put the pork, in the whole piece, in an oven tray and grease it with the mixture prepared earlier.

Sprinkle the remaining onion slices, 4-sliced ​​orange, pear slices and herbs around the meat. Bake in the oven, without covering, for 15 minutes. Then reduce the heat to 180C / gas step 4 and let the steak brown for 1 hour and 15 minutes, until the knife penetrates easily.

Remove the steak from the pan and let it cool on a wood chipper or platter for 15 minutes before slicing.

While the steak cools, prepare the sauce. You need:

  • 100 ml dry white wine
  • 230 ml chicken soup juice
  • 1 teaspoon chopped sage leaves
  • 3 tablespoons butter
  • salt
  • pepper

Remove from the pan, oranges, herbs and drain the remaining sauce in a pan. Add the white wine and put them on medium heat. Pour the chicken soup and sage leaves and let them boil in the covered pan until the sauce is reduced by half.

Now reduce the heat and add the butter, stirring until it melts. Season with salt and pepper.

Serve the slices of meat with the hot sauce.

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Recipe of the day: Baked pork neck with mustard sauce and yogurt

Are you bored of cooking pork neck like a simple steak in the oven? We thought of offering you a delicious recipe for baked pork neck with mustard sauce and yogurt that will surely become the family's favorite.

Baked pork neck with mustard sauce and yogurt

Ingredient:

  • 6 pieces of pork neck
  • 1 onion
  • 150g fat yogurt
  • 3 tablespoons mustard
  • 1/2 cup turns white
  • 1 teaspoon maghiran
  • 3-4 cloves of garlic
  • salt
  • pepper

Method of preparation:

Onions are cleaned, washed and finely chopped. Garlic is cleaned, washed and crushed.

In a bowl, mix the yogurt well with the mustard, put the onion, garlic, a teaspoon of marjoram, salt and pepper.

Pass the pork neck through this mixture and place in a tray sprinkled with a little oil. Pour the white wine over the meat, being careful not to spread the yogurt and mustard sauce, then insert the tray in the oven.

When steak it is nicely browned, the oven stops. Baked pork neck with mustard sauce and yogurt is served hot, along with a seasonal salad.


French-style pork neck - a real treat for the taste buds!

"French-style pork neck" is a perfect replacement for the classic schnitzel. It is prepared much faster, is very tasty and can be served on festive meals. The recipe is special, the meat combines excellently with mushrooms, cheese and tomatoes. Pork prepared in this way, is very pleasant to the taste, juicy, slightly spicy, it is appetizing and good-looking, a real pleasure for the taste buds.

ingredients

- 1 kg of pork (neck)

- 1 kg of mushrooms (I used champignon)

- 100 g of Adygei cheese (if you can't find it, you can use telemea)

- salt and ground black pepper to taste

Note: See Measuring Ingredients

Method of preparation

1. Wash the mushrooms and cut them. Fry them in a pan with a little oil.

2. Peel the onion, cut it in half. Add it to the mushrooms.

3. Place the fried onions with onion in a plate.

4. Grate the cheese and cheese. Cut the meat into pieces about 1.5 cm thick.

5. Wrap them in cling film and beat them with a pliers hammer on both sides. The food foil is optional. We use it so that the meat does not break and we do not dirty the walls.

6. Line the tray with baking paper and place the pieces of meat. Grease them with mustard and season with salt and pepper.


What you need for sauerkraut

1. Cut the cabbage into short thin strips, onion again finely, heat the oil in a large pot, add the onion, sprinkle with three to five tablespoons of sugar (depending on the size of the cabbage) and caramelize lightly.

2. Then add the red cabbage and mix with the onion.

3. After a while add cumin, season well (we want the composition of cabbage to be sweet, but its spicy tail).

4. Heat for a while and pour a little water. Stir for a few minutes when necessary, add water and cook the cabbage for about 2 hours. Finally, it should be deliciously soft.


Pork neck with onion, pear and orange

Pork neck with french fries is the guilty pleasure of many Romanians. Instead of a grilled meat chop, you can prepare a sophisticated and sweet steak, which will change your opinion about pork.

Preheat the oven to 190C / gas stage 5.

With a blender or a food processor, pass half of the onion, mustard, jam, butter, seasoned with salt and pepper. Put the pork, in the whole piece, in an oven tray and grease it with the mixture prepared earlier.

Sprinkle the remaining onion slices, 4-sliced ​​orange, pear slices and herbs around the meat. Bake in the oven, without covering, for 15 minutes. Then reduce the heat to 180C / gas step 4 and let the steak brown for 1 hour and 15 minutes, until the knife penetrates easily.

Remove the steak from the pan and let it cool on a wood chipper or platter for 15 minutes before slicing.

While the steak cools, prepare the sauce. You need:

  • 100 ml dry white wine
  • 230 ml chicken soup juice
  • 1 teaspoon chopped sage leaves
  • 3 tablespoons butter
  • salt
  • pepper

Remove from the pan, oranges, herbs and drain the remaining sauce in a pan. Add the white wine and put them on medium heat. Pour the chicken soup and sage leaves and let them boil in the covered pan until the sauce is reduced by half.

Now reduce the heat and add the butter, stirring until it melts. Season with salt and pepper.

Serve the slices of meat with the hot sauce.

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Culinary whispers

A food that is made more by itself, we have 10 minutes to work on it. Very good and when we have guests, everything can be prepared and when guests come, they just put it in the oven. My lord was still afraid that they would come out dry after being in the oven for so long, but it wasn't like that, they come out soft and fluffy.

For 3 people
6 pork steaks (best from the back of the neck, those are best made so I used the muscle)
4 medium onions
6 teaspoons hot mustard (preferably from Dijon)
12 slices of ham (can be used smoked or raw whoever wants can put bacon. I used a slightly smoked one)
salt pepper

The meat slices are salted, peppered, then each greased with a teaspoon of mustard. Leave to cool in the fridge for about an hour. Then they are placed on a tray covered with baking paper. Cover each piece of meat with many onion rings (the onion is best cut on the Börner cutter) and with 2 slices of ham. Cover the tray with aluminum foil and bake in the preheated oven (200 & # 176C) for 80 minutes. Then take the aluminum foil from the tray and leave it in the oven for another 8-10 minutes. Serve immediately. For me only on a cabbage salad.


Baked pork neck pan

The whole piece of pork neck, tender and tasty, sprinkled with spices and left in the oven until done.

Ingredient:

Pork neck, oil, garlic, wine, mustard, salt, pepper, bay leaves, thyme.

Delivery information

The delivery of the ordered products is made between 10:00 and 21:00, from Monday to Sunday.

Safety comes first for us, that's why every day we make sure that all our operations are carried out in the best hygiene conditions.

The value of the minimum order is 30 lei.

Transportation is FREE OF CHARGE for orders placed in the coverage area of ​​La Mama restaurants.

There is an additional packaging cost of 1.5 lei, for every 50 lei in ordered products.

Delivery will be made from the restaurant closest to the address indicated when placing the order.

You can choose to deliver the products by courier or by personal pick-up.

Map of La Mama delivery areas:

Delivery and lifting of La Mama restaurants:

  • La Mama Stefan cel Mare (delivery / pick up): 0723 292 863
  • La Mama Delea Veche (delivery / pick up): 0723 292 846
  • La Mama Orhideea (delivery / pick up): 0724 505 605
  • La Mama Ateneu (pick up): 0721 526 262
  • La Mama Clubul Taranului (delivery / pick up): 0721 102 101

Allergens

Details

The weights presented in the product description represent the gross portion.

The delivery of the products from the Pampered Pot category is done in maximum 24 hours from placing the order

The delivery of the products from the rest of the categories is made between 40 - 120 minutes depending on the ordered products and the time of placing the order.


Method of preparation

Pork-neck meat is a soft meat, we like it and that's why I cook it quite often. This time, I chose to cook the neck on the tray with a garnish of broccoli and natural potatoes.

Place the neck slices in an oven-resistant dish (I used an enameled tray), season, add water, oil, garlic cloves (more recently I add unclean ones), cover the bowl with aluminum foil and let it preheated oven, where it lasts about 1 hour. Before finishing the heating process about 10 minutes, if you want the steak to brown, remove the aluminum foil. While you keep the steak in the oven, peel the potatoes, cut them into 4 and simmer them in salted water. I used not too big potatoes. Before serving, boil broccoli (washed and unwrapped in larger bunches) for about 5 minutes in salted water. Drain the potatoes and broccoli. Serve pork neck with potatoes and broccoli.

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.